Scrambled Eggs with Goat Cheese, Smoked Salmon and Fresh Herbs over Roasted Asparagus

Soft, billowly scrambled eggs, is there anything more heavenly.  Yes, when you add smoked salmon and herbed goat cheese to these lofty eggs.  Then, to guild the lily even more, I add springtime asparagus into the mix.  Sensational, and oh, so easy!

Let's start with the asparagus.  Wash and trim your asparagus, season well with salt and pepper and dried thyme.  Toss with a tbsp. of olive oil, and roast for approximately 14 min. at 400.  Roasting time will be dependent on the thickness of the asparagus.  If your asparagus is thick, think 18 minutes, for thin asparagus 13 minutes.

Now, for the eggs.  I like to add any fresh herbs I have on hand.  I whisk the eggs with a few tablespoons of milk, sea salt and black pepper.  I like to keep the smoked salmon and goat cheese separate, so as not to overcook each.  You just want to warm them, and let that wonderful cheese begin to melt.    

Smoked Salmon Scrambled Eggs with Goat Cheese over Oven-Roasted Asparagus

( for two)

4 organic eggs, if possbile

2 oz smoked salmon, cut into strips

2 oz herb goat cheese, broken into small pieces

Fresh herbs (chives, tarragon, thyme)

Sea salt & black pepper

1/2 tablespoon of unsalted butter

1 bunch of asparagus

1 tablespoon of olive oil

2 tsp. of dried thyme

Cook asparagus, according to directions above.  Set aside.  Warm skillet over medium heat.  Whisk eggs together with herbs, salt and pepper.   Place salmon and goat cheese on a small plate next to burner, so you can quickly add them to eggs midway.  When skillet is warm, place butter in, and wait till foamy, swirl the butter around.  Add eggs, and with a rubber spatula, lift eggs, and run the spatula around the edges of pan.  Lifting and scooping continuously.  When eggs are just halfway set, scatter smoked salmon and goat cheese, and turn heat to low.  Continue to cook, till just set, then scoop onto plate, keep warm.  

Position warm asparagus in center of plate.  Spoon eggs and salmon, goat cheese over the asparagus. Sprinkle fresh herbs over eggs.  If you have a drizzle of Balsamic reduction around the plate is a nice addition to finish.